This lentil and rice salad is one of those recipes that sneaks up on you. You throw it together almost on autopilot, with ingredients you probably already have in the fridge or pantry, and when you taste it you wonder why you haven’t been making it your entire life.
The concept is dead simple. Lentils and rice that are already cooked (from your Sunday meal prep, from a can, or from last night’s leftovers), tossed with roasted eggplant and cherry tomatoes that burst in the oven and release all their juices. Tie it together with a quick dressing and you’ve got a complete, filling meal with a ridiculous amount of flavor for how little effort it takes.
It’s vegetarian, it’s vegan, it keeps for days in the fridge, it travels great in a lunch container, and it’s just as good warm as it is cold. Basically, it’s the recipe you want in your weeknight rotation that you didn’t know you needed.
Why this recipe works
Lentils and rice together form a complete protein. It’s no coincidence this combo shows up in kitchens all over the world (mujaddara, koshari, dal with rice). It works nutritionally and it works flavor-wise. The lentils bring body and earthiness, the rice mellows things out and adds bulk.
Roasted eggplant is the piece that takes the whole thing up a notch. Cut into cubes and roasted at high heat, it caramelizes on the outside and turns creamy on the inside. It adds a texture that plays off the lentils beautifully, plus a subtle smoky depth that ties the whole bowl together.
The cherry tomatoes, once roasted, concentrate all their natural sweetness and release juices that are absolutely incredible. It’s a completely different experience than tossing them in raw.
Tips before you start
On the lentils: the best varieties for this salad are brown lentils or French green (Puy) lentils, because they hold their shape and don’t fall apart. Yellow or red lentils get too soft and turn to mush. If you’re using canned lentils, drain and rinse them well under running water to get rid of the starchy canning liquid.
On the rice: basmati or long-grain works best because it stays fluffy. Short-grain rice tends to clump together. If you’re using leftover rice that’s been in the fridge overnight, even better, because the cold dries it out slightly and it stays looser when you mix it in. I’ve also used a rice and quinoa blend and it turned out great.
On the eggplant: cut it into evenly sized cubes, roughly ¾ inch, so they roast uniformly. Don’t skimp on the olive oil. Eggplant absorbs everything, and if you don’t use enough oil it’ll dry out instead of getting creamy.
You can salt it 15 minutes ahead of time to draw out some moisture, but if you’re using fresh eggplant and good oil it’s not a must.
On the tomatoes: just halve them, or leave them whole if you prefer.
Ingredients for the lentil and rice salad
Ingredients
- ½ cup cooked lentils
- ½ cup cooked rice
- 1 large eggplant
- 1 cup cherry tomatoes
- 3 tablespoons extra virgin olive oil (for roasting)
- Salt and freshly ground black pepper
Step-by-step instructions
1. Prep and roast the vegetables
Preheat your oven to 350°F (convection if you have it). Cut the eggplant into ¾-inch cubes. Spread them out on a sheet pan lined with parchment paper without crowding them (use two pans if you need to), then add the halved tomatoes. Drizzle with olive oil, season with salt and pepper, and toss everything so the cubes are evenly coated. Roast for 30 minutes.
2. Assemble the salad
In a large bowl, combine the drained lentils and cooked rice. Add the warm eggplant and tomatoes along with every last drop of the juices they released on the pan (don’t toss those out, that’s liquid gold). Season with salt and pepper and gently toss with two spoons or your hands, being careful not to crush the lentils or the tomatoes.
3. Taste, adjust, and serve
Give it a taste and adjust the salt or pepper as needed. Serve warm or at room temperature.
Storage
It keeps perfectly in the fridge for 4 to 5 days in an airtight container (I always use these). The lentils and rice will absorb the dressing over time, so before serving it again it helps to taste it and add a drizzle of olive oil, a squeeze of lemon, or a pinch of salt to wake it back up.
For meal prep: this is one of the best salads to make on Sunday and eat throughout the week. Divide it into individual containers and dress it right before eating.
Freezing: I don’t recommend it. Lentils and rice freeze fine on their own, but once mixed with the roasted vegetables the texture goes soft and watery when thawed. This one’s best eaten fresh.
Variations and swaps
With sweet potato instead of eggplant: peel a medium sweet potato, cut it into cubes, and roast it the same way. The sweetness of the sweet potato with the earthy lentils is a fantastic combination.
With zucchini: if eggplant isn’t your thing or you don’t have any, zucchini cut into half-moons and roasted works well, though it has less body. Mix it with some roasted red bell pepper cubes to make up for it.
With quinoa instead of rice: same amounts. Quinoa adds a slight crunch that’s really nice and bumps up the protein. You can also do a quinoa-rice blend like I show in the video below.
Winter version: serve the salad warm, right after assembling it, and toss in some baby spinach leaves that will wilt slightly from the residual heat.
Asian-inspired twist: swap the dressing for a mix of soy sauce, toasted sesame oil, a splash of rice vinegar, and freshly grated ginger. Use edamame instead of lentils and finish with sesame seeds and sliced scallions.
With extra spice: if you like some heat, add a pinch of hot paprika, cayenne, or harissa to the dressing. You can also sprinkle za’atar on top before serving.
Frequently asked questions about lentil salad
Can I use canned lentils?
Yes, and honestly it’s the fastest way to get this salad on the table. Just drain and rinse them well under running water to get rid of the canning liquid, which can leave a slightly metallic taste.
What type of lentils work best?
Brown lentils or French green (Puy) lentils. They’re firm, hold their shape, and have an earthy flavor that pairs beautifully with the eggplant. Yellow, red, or orange lentils break down too much and turn the salad into mush.
Can I use brown rice?
Yes. It takes longer to cook, but once it’s done it works exactly the same. Brown rice gives it a more rustic feel and extra fiber. If you already have it cooked, it’s a straight swap with no adjustments needed.
Can I make it the night before?
Yes, it’s perfect for meal prep. Just add the dressing to taste right before serving.
This is my go-to recipe when I want to eat well without spending the whole afternoon in the kitchen. If you’ve already got cooked lentils and rice on hand (and if you meal prep, you probably do), we’re talking about chopping an eggplant, popping it in the oven, dressing, and tossing. Under thirty minutes of actual work.
There’s always someone who says “I don’t even like lentils” and ends up going back for seconds. I think it’s the roasted eggplant and tomatoes that do it. They transform what could be a boring bean salad into something you actually crave.
If you make it, drop me a comment. I’d love to hear what you think.
Lentil and Rice Salad with Eggplant and Cherry Tomatoes
Description
Lentil and rice salad with roasted eggplant and oven-blistered cherry tomatoes. Easy, filling, and packed with flavor. Perfect for meal prep, packed lunches, and quick weeknight dinners when you've got lentils and rice already cooked.
Ingredients
Method
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Roast the Eggplant and Tomatoes
Cut the eggplant into ¾-inch cubes and halve the tomatoes.
Spread them on a sheet pan, drizzle with olive oil, and season with salt.
Toss to coat and roast at 350°F for about 30 minutes.
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Assemble and Dress the Salad
In a large bowl, combine the rice and lentils, then add the warm roasted vegetables. Gently toss everything together and dress with olive oil, salt, and pepper to taste.
